Had this one on the weekend during my Tiger King binge…

I’m skeptical with grapefruit teas – when they’re good they’re usually really good but when they’re poorly done they can be intolerable. DT is a good example; you have ones like Banana Grapefruit and Grapefruit Rose Starburst which I find AMAZING and things like Grapefruit Granita or Grapefruit Squeeze which weren’t well done at all IMO. Same company, but very different sides of the coin…

This is… alright? I say that with a question mark because I think with experimentation I may be able to steep it better, but it’s enjoyable and has some positive qualities even without tweaking. The aroma is very nice; sweet pink grapefruit – fresh, a little floral, and effervescent. It’s the type of grapefruit aroma that makes you perk up a little bit because of how fresh it is. Steeped, it’s accurate to the aroma just lesser in intensity; some intensity loss is to be expected for dry aroma to steeped aroma but I do think more freshness has been lost that I would have expected to be normal; the grapefruit has good clarity and leans sweet but natural instead of pithy/bitter. Note, it’s not sugary but sweet in a balanced way. I don’t want more sweetness at all, that would be cloying, but if the “juiciness” could be amped up a little bit that would elevate this to a sublime level. As it stands, it’s a little flat even if the flavour is nice and clear.

I’m not sure where I fall on the Bai Mu Dan style white tea base that Adagio seems to be using for their flavoured white tea blends – it doesn’t elicit a knee jerk reaction of disgust but I don’t think it’s superb quality either. That said, it’s muted enough that it’s been making for a really good “canvas” white tea so far to really let whatever flavour is in the blend shine through quite well…

On first steep snap impression, this is somewhere in that rare middle zone of grapefruit blends where it’s not a “WOW” tea or something I find repulsive/don’t want to finish. I’m gonna see if I can make the grapefruit pop more, though.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preperation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Banana Man: Pheobo
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.


Montreal, QC, CA



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